Southwest Chicken Salad
Rotisserie chicken makes this Southwest chicken salad an easy no-cook lunch. Black beans and sweet corn are tossed with the chicken in a creamy, spiced lime dressing.
Servings: 6
Equipment
- Rubber Spatula or Wooden Spoon
Ingredients
- 4 Cups rotisserie chicken shredded
- 1 Cup canned black beans drained and rinsed
- ¾ Cup Mexi-corn drained
- ½ Cup red bell pepper finely diced
- ⅓ Cup red onion finely diced
- ¼ Cup fresh cilantro chopped
- ½ Cup mayonnaise
- ¼ Cup sour cream
- 2 Tablespoons lime juice fresh or bottled
- 1 Teaspoon chili powder
- 1 Teaspoon ground cumin
- ½ Teaspoon smoked paprika
- ½ Teaspoon garlic powder
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- ½ Cup pepper jack cheese shredded
Instructions
- Remove the skin and bones from the rotisserie chicken and shred the meat into bite-size pieces. Add the chicken to a large mixing bowl.
- Add the black beans, Mexi-corn, red bell pepper, red onion, cilantro and pepper jack cheese. Gently toss everything together.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt and black pepper until smooth.
- Pour the creamy southwest dressing over the chicken mixture and gently stir until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Add another spoonful of mayonnaise or sour cream if you want a creamier consistency.
- Serve chilled on toasted croissants, sandwich bread, tortillas, crackers or with tortilla chips for scooping.
Make sure there are no long strands or big chunks of chicken for easier mixing and scooping.
This gives the flavors time to come together.
Give the chicken salad a good stir before serving.
Notes
Drain the beans and corn well: I like to let them sit in a strainer while I chop the veggies. Extra liquid can thin the dressing.
Keep the chicken pieces bite-size: Pull apart any long strands so the salad is easy to spoon into lettuce cups or spread on bread.
Fold gently: Use a spatula to mix in the dressing without breaking up the black beans.
Keep the chicken pieces bite-size: Pull apart any long strands so the salad is easy to spoon into lettuce cups or spread on bread.
Fold gently: Use a spatula to mix in the dressing without breaking up the black beans.
Nutrition
Calories: 530kcal | Carbohydrates: 13g | Protein: 49g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 173mg | Sodium: 1108mg | Potassium: 229mg | Fiber: 3g | Sugar: 2g | Vitamin A: 789IU | Vitamin C: 21mg | Calcium: 102mg | Iron: 1mg
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